Sweet Chestnut Streusel Tart: A Delicious Homemade Dessert
Homemade Sweet Chestnut Streusel Tart Recipe ♡
Indulge in the delightful sweetness and rich flavor of our Chestnut Streusel Tart, a perfect homemade dessert! This versatile tart recipe forms a great base for various creations. Experience the perfect harmony of a crispy crust and a moist, flavorful filling.
Tart Dough Ingredients- 400g Cake flour
- 100g Eggs
- 104g Sugar
- 160g Cold butter, cubed
- 2g Salt
Almond Cream & Chestnut Topping Ingredients- 250g Almond flour
- 225g Sugar
- 250g Softened butter
- 162g Eggs
- 30g Brandy (optional)
- Diced chestnuts (as needed)
- 250g Almond flour
- 225g Sugar
- 250g Softened butter
- 162g Eggs
- 30g Brandy (optional)
- Diced chestnuts (as needed)
Cooking Instructions
Step 1
For the tart dough, start by creaming the cold, cubed butter in a bowl until it reaches a soft, mayonnaise-like consistency. Ensure it’s smooth and spreadable.
Step 2
Once the butter is soft, add the sugar and salt. Cream them together until the mixture is light and fluffy, resembling pale yellow cream. This aeration step is crucial for a crisp crust.
Step 3
When the butter and sugar mixture is well creamed, gradually add the eggs, about one at a time, allowing 1-2 minutes between additions. Adding eggs too quickly can cause the mixture to curdle.
Step 4
Whisk vigorously in one direction after each egg addition to ensure the fat and eggs emulsify properly, creating a smooth dough. This helps prevent separation.
Step 5
Sift the cake flour into the mixture and gently fold it in using a spatula or your hands until just combined into a dough. Be careful not to overmix, as this can result in a tough crust.
Step 6
Flatten the dough, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and makes the dough easier to handle and roll out.
Step 7
Once chilled, place the dough on a lightly floured surface and roll it out evenly to a thickness of about 3mm. Ensure it’s large enough to fit your tart pan.
Step 8
Carefully lift the rolled-out dough using your rolling pin and gently transfer it over your tart pan. Drape it into the pan without tearing.
Step 9
Press the dough firmly into the bottom and up the sides of the tart pan, ensuring it’s well-fitted and there are no gaps. Use your fingers to gently shape it to the pan’s contours.
Step 10
Trim any excess dough hanging over the edges of the pan by rolling your rolling pin over the rim. This creates a neat edge after baking.
Step 11
Use a fork to prick the bottom of the tart shell all over (this is called ‘piking’). This prevents the crust from puffing up excessively during baking, ensuring a crispier base.
Step 12
Now, let’s prepare the almond cream. In a bowl, cream together the softened butter and sugar until smooth. Gradually add the eggs, mixing well after each addition. Finally, stir in the almond flour and brandy until a homogenous cream is formed.
Step 13
Spoon the almond cream into the prepared tart shell, filling it about halfway. Evenly scatter the diced chestnuts over the cream, pressing them gently into the filling. The chestnuts will add a wonderful sweetness and texture.
Step 14
Generously top the tart with streusel mixture. We’ll be sharing a separate recipe for making the perfect streusel soon, so stay tuned!
Step 15
Bake in a preheated oven at 180°C (350°F) with both top and bottom heat for 30-40 minutes, rotating the pan occasionally for even browning. You can check for doneness by inserting a skewer into the center; it should come out clean.
Step 16
Allow the tart to cool slightly after removing it from the oven. Your delicious Chestnut Streusel Tart is ready to be enjoyed! It’s perfect with a warm cup of tea or coffee.♡
